Veal Escalopes with cherry tomatoes

Veal Escalopes with Cherry Tomatoes

Veal Escalopes with cherry tomatoes

• 4 Veal Escalopes about 800 Grams to 1 Kg.


• Olive oil


• 15 to 20 cherry tomatoes, halved


• 2 garlic cloves, chopped


• 3 sprigs flat parsley leaves, chopped


• 3 basil leaves, shredded


• fine salt

• Bash the veal escalopes between 2 sheets of baking parchment or cling film to a thickness of 1–2mm.


• Drizzle a little olive oil into a non-stick frying pan over a medium heat.


• Lay the veal escalopes in the pan.


• Add the tomatoes, garlic, parsley and basil. Season veal escalopes  with salt, cover with a lid and cook for about 5 minutes.


• Now turn the veal escalopes over, sprinkle over some more salt and squash the tomatoes with the back of a wooden spoon to create a juicy sauce. Continue to cook for 4–5 minutes more.


• Serve the meat covered with tomato sauce from the pan.


• For extra flavor, you could add a sliced shallot and some chopped pitted black olives at the same time as the other sauce ingredients.